27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Easy Upside Down Cake Recipe & Video

Printer Friendly Page

Cakes don't have to use exotic ingredients, be difficult or time consuming to make, in order for them to be delicious. This Easy Upside Down Cake is just that. It uses everyday ingredients that are simply mixed together by hand, and it tastes really good. Perfect dessert for a busy weeknight. I just love its sweet and gooey brown sugar/pecan topping which goes so well with the vanilla flavored butter cake that has a wonderfully soft and moist texture.  


"The Fannie Farmer Baking Book" by Marion Cunningham is a treasure trove of baking recipes. It covers everything from cakes to yeast breads. Recently when browsing through her book I came across this Easy Upside Down Cake. After making it a few times, I did change her recipe somewhat. For the topping I increased the amount of nuts, toasted them, plus I didn't add the chocolate chips called for as I found the chocolate flavor over powered the flavor of the cake. I also reduced the amount of sugar in both the topping and cake batter, as well as increasing the vanilla extract, and using milk instead of water. 

This cake is topped with a sweet and gooey mixture of brown sugar, melted butter, dried coconut and toasted pecans. Because the topping is made with brown sugar it has a caramel-like flavor which goes very nicely with the dried coconut and toasted pecans. You can use either sweetened or unsweetened dried coconut, shredded or flaked. And while I have used pecans, you could use walnuts, hazelnuts, or even almonds.

Related Recipes You May Like

Coffee Cake

Apple Streusel Cake

Blackberry Coffee Cake

Apple Yogurt Cake

 Cinnamon Swirl Coffee Cake

Banana Streusel Bread

Easy Upside Down Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) an 8 inch (20 cm) round baking pan.

Topping: Place the pecans on a baking sheet and bake for about 8 minutes or until lightly brown and fragrant. Let cool and then coarsely chop.

In a bowl, mix the brown sugar with the melted butter, cream, dried coconut, and chopped pecans. Evenly spread the mixture on the bottom of the prepared pan.

Cake: In a bowl, whisk the flour with the sugar, baking powder, and salt.

In another bowl, whisk the egg with the vanilla extract, milk, and melted butter. Stir or whisk the wet ingredients into the flour mixture until you have a smooth batter.

Pour the batter on top of the pecan topping, smoothing with an offset spatula or the back of a spoon. Bake for about 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. (The edges of the cake are just starting to pull away from the sides of the pan.) Remove from the oven and place on a wire rack to cool for 5 minutes. Then invert the cake onto a greased wire rack and let cool.

Serve warm, at room temperature, or cold.

Makes one - 8 inch (20 cm) cake.

View comments on this recipe on YouTube


1 cup (100 grams) pecans or walnuts

1/3 cup (70 grams) firmly packed light brown sugar

4 tablespoons (55 grams) melted butter, at room temperature

2 tablespoons (25 grams) cream or milk

1/2 cup (45 grams) dried coconut (can use sweetened or unsweetened - shredded or flaked)


1 cup (130 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 1/2 teaspoons (6 grams) baking powder

1/4 teaspoon (1 gram) salt

1 large egg (50 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/3 cup (80 ml/grams) full fat (whole) milk, at room temperature

4 tablespoons (55 grams) melted butter, at room temperature

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC